Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, Béchamel sauce for pastitsio. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Béchamel sauce for pastitsio is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. Béchamel sauce for pastitsio is something that I have loved my whole life. They’re fine and they look wonderful.
Many things affect the quality of taste from Béchamel sauce for pastitsio, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don’t worry if you want to prepare Béchamel sauce for pastitsio delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we must prepare a few components. You can have Béchamel sauce for pastitsio using 8 ingredients and 2 steps. Here is how you can achieve it.
A béchamel sauce that doesn't get lumps.
Recipe by popaki
Ingredients and spices that need to be Prepare to make Béchamel sauce for pastitsio:
- 8 tbsp flour
- 4 tbsp vegetable oil shortening
- 1 l fresh milk
- 3 eggs
- salt
- pepper
- nutmeg
- 1 cup grated cheese
Steps to make to make Béchamel sauce for pastitsio
- Place all the ingredients together in a pot, except the cheese, the salt, pepper and the nutmeg. Turn on the heat.
- Mix constantly using a whisk until the sauce thickens. Finally, add the salt and pepper, the nutmeg and the grated cheese.
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So that is going to wrap it up with this exceptional food Step-by-Step Guide to Make Any-night-of-the-week Béchamel sauce for pastitsio. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!